Winter has definitely reared it’s cold, bitter head in the North! These days I just want to hibernate like a bear with the Netflix remote and! Eat plenty of hot soup.
I couldn’t be more delighted than to present to you this remarkable dish coined ” Curry Veggie Soup”.
Winter’s can be a challenge to staying on track, the body seems to crave all things comfort. Between Holiday’s and blistering cold days, I tend to want all the carbs God has ever created! The best way to curb those cravings is cooking up a big pot of hearty soup.
Soup will never fail you whether you’re an expert in the kitchen, or a complete beginner, nailing soup is a breeze. Fresh herbs are always the way to go when cooking up any dish. Paired with rich spices and a copious amount of vegetables you will find yourself whipping up this soup every chance you get.
Roasted butternut squash rendered a delightful sweetness to this dish, roasted cabbage and carrots sends it over the moon good! You want to start off by roasting all your vegetables on a sheet lined with parchment paper. Roasting vegetables saves time not to mention making this dish exceptionally flavorful. I used Sri Lankan Curry powder, but any Indian curry powder would work out just fine.
I also grated fresh nutmeg the flavor is beautiful! Trust me!
Before roasting the vegetables sprinkle with salt, pepper, curry powder and drizzle olive oil. More curry will be used along the way.
Sage, thyme, and bay leaf were the herbs of choice I toasted the herbs along with the spices. Toasting the herbs and spices together draws out the beautiful aroma of the ingredients. Chow Mein noodles were the proper choice because I loved the look of them in the soup. I tend to like my food pretty and tasty.
For the base I used vegetable bouillon cubes, and added water simple enough, yet very delicious. I wanted this soup to be easy, so the timing to prepare and cook is a little under 50 minutes.
So, enough yapping from me let’s get a pot of this soup going now!
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Here’s another tasty way to stay warm this winter try making my Loaded Ramen!
Winter Curry Veggie SoupPrint Recipe
- 1 container of cubed butternut squash
- 1 half of a small cabbage sliced
- 6 carrots cubed
- salt and pepper to taste
- 1 and 1/2 tablespoon of curry powder (half for veggies, the other tablespoon for the pot)
- 1 small yellow onion chopped
- 3 cloves of garlic minced
- 1 vegetable bouillon cube
- 1/4 teaspoon of nutmeg
- 2 Tablespoons of olive oil
- 1/4 bag of *chow mein noodles or spaghetti noodles ( use a very small amount you just want a little bit of noodles for this soup.)
- Fresh parsley (optional)
- 2 Tablespoons of butter **(optional)
- a pinch of crushed red peppers (optional)
- 1 sage leaf
- 1 bay leaf
- 6 sprigs of thyme
- enough water to come just under the rim of a heavy bottom pot.
Preheat oven to 420 degrees
On a sheet lined with parchment paper, add all the veggies sprinkle with generous amount of salt and pepper.
Sprinkle 1/2 tablespoon of curry powder onto veggies drizzle with olive oil and lightly toss with hand until all veggies are coated.
Roast in oven for 20 minutes.
While veggies are roasting heat a large pot to medium heat.
Add all the herbs, remaining Tablespoon of curry powder, vegetable bouillon cube and crushed peppers to pot and stir toasting them slightly for about 5 minutes.
Add butter and olive oil stir a few minutes more being careful not to burn the herbs and spices.
Add onions and cook 5 minutes more, then add garlic.
Now transfer your roasted veggies give the pot a stir and cover with water.
Let soup come to a slight boil and turn down the heat to low and let cook for about 25-30 minutes
The last 10 minutes add a small amount of the chow mein noodles.
Sprinkle with fresh parsley
Serve while hot!
Crushed red pepper levels this dish up, but can be omitted. If vegan omit the noodles and butter.